Since 1998, in order to compete in a clean label way on the market of bakery and pastry improvers, Il Granaio has learned to use the only technology able to replace chemical additives and E471-E472 emulsifiers: the enzymatic technology.
In more than twenty years of experience, Il Granaio has in fact had the opportunity to know and get in touch with all the companies that produce enzymes for baking. Each enzyme is tested and catalogued by our R&D laboratory technicians, who periodically update our database with enzymes of both bacterial and fungal origin.
We can offer our enzymes at extremely competitive costs, because we buy them in a concentrated form and we dose them in our improvers, according to the customer's needs and the results we want to achieve. Some of the enzymes we work with are: Maltogenic amylases, Alpha-amylases, Glucoamylases, Xylanases, Oxidases, Lipases, Transglutaminases, Cellulases, Protease.
Fill in the form and contact us for any question about our enzymes for bakery and pastry. One of our experts will answer you in a short time. Thank you!